Pesto Chicken Tortellini Veggies

This colorful pesto chicken tortellini with veggies makes an easy Mediterranean-inspired dinner that bursts with fresh flavors and feels like a sunny weeknight escape. Basil pesto coats pillowy tortellini and tender chicken while asparagus, cherry tomatoes, and sun-dried tomatoes add both crunch and sweetness. It is a great way to get more veggies in your dinner without sacrificing comfort or taste.

Every time I make this the kitchen smells amazing and everyone comes running in ready to grab a fork. I have even started doubling the batch so we can enjoy the leftovers for lunch.

Ingredients

• Olive oil: gives a beautiful rich base choose a good-quality extra virgin for the best flavor
• Boneless skinless chicken thighs: stay juicy and tender throughout the cooking process look for thighs that are firm and pink
• Salt: helps to season each layer use sea salt if you have it
• Sun-dried tomatoes: provide sweetness and tang a jar packed in oil has the boldest flavor
• Asparagus: brings a crisp bite pick firm stalks with tight tips
• Basil pesto: infuses everything with summer freshness either homemade or a store brand with a high basil content
• Cherry tomatoes: for bursts of juiciness and color use both red and yellow for a pretty plate
• Tortellini: soaks up all the sauce choose cheese-filled or your favorite variety from the refrigerated section

Step-by-Step Instructions

Prepare the Chicken and Sun-dried Tomatoes:

Slice chicken thighs into strips and season well with salt. Heat olive oil over medium heat in a large skillet and add the seasoned chicken and chopped sun-dried tomatoes. Cook for about ten minutes turning the pieces so all sides brown and chicken cooks through.

Remove and Reserve:

Once chicken is cooked take out both the chicken and sun-dried tomatoes with a slotted spoon leaving the flavorful oil behind in the pan. Set them aside on a plate.

Cook the Asparagus:

Using the oil left in the skillet add the asparagus cut in half and another handful of sun-dried tomatoes. Sprinkle generously with salt. Sauté over medium heat for up to ten minutes stirring occasionally until the asparagus is bright green and tender but still crisp.

Set Aside Asparagus:

Transfer the cooked asparagus to your serving plate so it stays fresh and does not overcook.

Cook Tortellini:

Meanwhile bring a large pot of water to a gentle boil. Add your tortellini and cook according to the package instructions usually just a few minutes until the pasta floats and is al dente. Drain well.

Pesto Chicken Assembly:

Return the cooked chicken and sun-dried tomatoes to the skillet. Spoon in the basil pesto and stir over low-medium heat to coat the chicken and warm the flavors together for about two minutes.

Combine Everything:

Add the cooked tortellini and halved cherry tomatoes to the skillet with the pesto chicken. Gently fold everything to combine making sure all the pasta gets a glossy pesto coating. Taste and adjust salt as needed.

Serve:

Arrange your asparagus on the plates then top with generous spoonfuls of pesto-coated chicken tortellini and cherry tomatoes for color. Serve warm.

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This is my ultimate pantry dinner because good pesto and sun-dried tomatoes lift even the quickest meals to something special. Watching my daughter pick colorful tomatoes from her bowl always makes me smile because she loves the rainbow effect.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. The olive oil and pesto will keep the pasta moist. For reheating add a splash of water and cover the dish to keep it from drying out. I sometimes enjoy leftovers cold as a pasta salad lunch.

Ingredient Substitutions

Swap the chicken thighs for chicken breast or even cooked rotisserie chicken for extra speed. You can use spinach instead of asparagus or add zucchini if that’s what is fresh. Any filled tortellini will work cheese or spinach ricotta are both delicious.

Serving Suggestions

This makes a filling main dish but it is also wonderful with a crisp green salad and some crusty bread to soak up the sauce. If you want to round out the Mediterranean vibe serve it with a side of olives and a sprinkle of crumbled feta on top.

Cultural Context

Basil pesto is a pillar of Italian cuisine and pairs perfectly with both pasta and chicken. Sun-dried tomatoes and asparagus bring in the spirit of Mediterranean abundance creating a dish that is both wholesome and restaurant-worthy but easy for any home cook.

Frequently Asked Questions

→ How can I best prepare the chicken for this dish?

Slice boneless, skinless chicken thighs into strips, season with salt, and cook them in olive oil over medium heat until fully cooked.

→ Can I substitute tortellini with another pasta?

Yes, you can use other types of pasta, but tortellini provides a delightful texture and pairs well with the pesto and veggies.

→ What vegetables work well in this dish?

The recipe uses asparagus, cherry tomatoes, and sun-dried tomatoes for color and flavor, but you can add zucchini or bell peppers if desired.

→ How do I make the basil pesto creamier?

Add a small amount of heavy cream or grated Parmesan cheese when mixing the pesto to achieve a creamier texture.

→ Can I make this dish ahead of time?

While it’s best served fresh, you can cook the components ahead and combine them right before serving to maintain texture and freshness.

→ Is there a vegetarian version of this dish?

Omit the chicken and add extra vegetables like mushrooms or artichoke hearts for a delicious vegetarian option.